Teichners Teichners’ Beste Semola di Grano Duro
Italy
A finely remilled durum semolina for bread, pizza dough blends and pizza dusting.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
A finely remilled durum semolina for bread, pizza dough blends and pizza dusting.
Bakes with this flour
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Teichners’ Beste Semola di Grano Duro vs Farina di Grano Duro
Strength
——Protein
11.5%11.5%Hydration
——Maturation
——Teichners’ Beste Semola di Grano Duro vs Farina di Grano Duro
Teichners’ Beste Semola di Grano Duro | ||
|---|---|---|
Strength | — | — |
Protein | 11.5% | 11.5% |
Hydration | — | — |
Maturation | — | — |